Potato, Egg, and Hominy Breakfast

Recipe By : Ellen C. Rakes
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
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1 can hominy grits — rinsed and drained
1/2 can tomatoes with green chilis — with juice
(ie, Rotel)
1/2 cup Egg Beaters 99% egg substitute — lightly beaten with
splash of water or nonfat milk
1/2 package hashed brown potatoes — frozen, cubed style
red and green bell peppers — chopped; optional
onions — chopped; optional
2 teaspoons chili powder — or to taste
1/2 teaspoon cumin — to 1 tsp
fresh ground black pepper
hot sauce — at serving time
Vegetarian sausage — optional

Use the cubed style frozen hash browns, not the shredded ones. I used Ore
Ida’s “Potatoes O’Brien” that has peppers and onions in it.

(If you are not using frozen hash browns that already have peppers and
onions, you may wish to saute some prior to beginning the potatoes.)

Preheat nonstick skillet. Add frozen hash browns and seasonings. When the
potatoes are mostly cooked, add the Rotel tomatoes and the drained hominy.
Cook until heated through.

Make a “crater” in the center of the pan by pushing everything to the side
of the pan. Pour the lightly beaten Egg Beaters into the hole you just
created. Let them begin to set, and gently drag a spatula across the bottom
of the pan, allowing the unset eggs to flow to the bottom. When the eggs
are fully cooked, gently stir the other ingredients back into the eggs. Be
careful not to break the eggs up to much as you don’t them to completely
disappear.

Note: The eggs may be “scrambled” in a separate pan and then folded into
the hominy, potato and tomato mixture.

Lowfat vegetarian sausage patties or links may be precooked, crumbled, and
added to the mixture. (I liked it with the “sausage” added; my husband
preferred his sausage on the side.)

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Per serving: 185 Calories; 2g Fat (9% calories from fat); 6g Protein; 36g
Carbohydrate; 1mg Cholesterol; 213mg Sodium

Serving Ideas : Serve with nonfat cheese toast.

Popularity: 5% [?]